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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Wednesday, May 25, 2005

Spring into Action!

If you’re in the need for new spring form pans I thought these
sturdy, well made 8, 9, and 10 inch ones made by Wilton and
sold for the set of 3 for $8.88 at Wal-Mart were a good buy.
I’ve included a recipe so you can take them for a test run!

Praline Cheesecake

Crust –

1 cup of Graham Cracker Crumbs

½ cup ground fine pecans

6 Tablespoons melted unsalted butter

½ cup brown sugar*

Filling –

1 ½ pounds softened cream cheese

1 cup of brown sugar*

2 Tablespoons of flour

3 large eggs

1 teaspoon vanilla extract (or Maple Extract)

½ cup chopped pecans

Bake: 350’ for 50 minutes in the 9 inch spring form pan
* I use Domino Brownulated Brown Sugar.
For a Walnut Cheesecake substitute walnuts and
Use: ½ tsp. vanilla and ½ tsp. Wagner’s Black Walnut extract
For Almond Cheesecake I'd use sliced almonds for the cheesecake part
and 1/2 vanilla and 1/2 almond extract


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